Thursday, December 30, 2010
Friday, December 24, 2010
Tuesday, December 21, 2010
Monday, December 20, 2010
The recipe is really quite simple:
1 onion, grated - keep the juice
1 pound ground beef - a lean kind
3 to 4 grated potatoes
ground cornflakes (for breading)
salt, pepper, garlic powder, turmeric
Grate the onion into the bowl as well, keeping the juice because that's where a lot of the flavor comes from
Add the meat and spices - normally, we add a Persian spice here, but the recipe is fine without it
Add the egg and mush everything together with your hands (or a fork)
Form into patties and roll in cornflakes seasoned with turmeric and salt and pepper
Fry in olive oil until they turn golden brown - because of the turmeric they will turn pretty dark when they fry, but be sure they don't burn!
Saturday, December 18, 2010
Tuesday, December 7, 2010
My brother loves pumpkin pie but I never completely fell in love with it. Something about the texture, I think. And the fact that if I wanted to eat a pie that tastes like pumpkin, why didn't I just roast some dang pumpkin? Cheesecake, though. I can do pumpkin cheesecake. One of my favorite things to do is experiment with different flavors of cheesecake until I get the right combo for the filling - I hate using only cream cheese because it is so one-dimensional and fattening. Switch to the 1/3 fat kind, add a few spoons of ricotta instead, and a dollop of sour cream and you've got an amazing concoction that will make people wonder how come there own versions are so bland.
Monday, December 6, 2010
For that past....well, I can't even remember how long it's been - months, let's say, I have had a pound of orzo sitting in the cupboard. I bought it with Weston many moons ago when Bush's was having a sale on pasta and we were sick of spaghetti and thought we'd be ambitious and try to make something with orzo. But here's the thing with orzo - it can't take heavy sauces - so things like Mac and Cheese or a simple meat sauce are just too overpowering. And since we both are BIG mac and cheese people, we never got around to our little experiment.
But since I am by myself now, I take great joy in tying up loose recipe ends such as this. So, thank you to Nino, the head chef of the villa I stayed at in Italy, for being the inspiration for the following recipe. I think I found the perfect meal for any occasion - from a summertime BBQ to a family gathering crowd pleaser.
FYI: this recipe makes A LOT - probably 8 to 10 servings worth so cut it in half if making for less, or invite a whole bunch of friends over for a potluck :)
1 pound orzo - cooked in salted boiling water until just soft to the bite
2-3 large cloves of fresh garlic, finely minced
salt and pepper to taste
2 Tbs (or more if you'd like) good olive oil - a light, a fruity olive oil would be good, nothing too heavy
Make the orzo and set aside to cool.
Add all the mix-ins - no dressing yet.
Make the dressing by whisking the lemon juice and olive oil - amount adjusted to your liking. Add the spices and pour over the pasta.
The dressing will seep into the pasta over time, so I like to do a preliminary coating and then coast with more dressing before serving, so you get two punches of flavor.
Please please please do not take this dish and throw on some of that Kraft ready-made balsamic or Italian style vinaigrette. Nothing against Kraft but it just makes the dish taste...artificial. You'd be surprised how wonderful a little olive oil and lemon juice are together.
Sunday, December 5, 2010
...oh yes. Winter is the time. The time for soup. I've gotten quite good at perfecting the art of soup, if I do say so myself. I used to think brewing up a pot of homemade goodness was such a hassle, but really it couldn't be easier so long as you have some type of stock and veggies/beans on hand.